Food or edible material: processes, compositions, and products inventions 04/07

20070092599 - Method of increasing free glutamic acid content in meat and feed therefor: A method for increasing free glutamic acid content in meat of poultry or livestock, thereby improving the taste of the meat, and the feed used therefor are disclosed. In the method of the present invention, a feed having a low leucine content is given to the poultry or livestock.... Agent: Birch Stewart Kolasch & Birch

20070092600 - Film sweetening composition: The present invention has an object to provide a film-shaped sweet composition comprising sucralose as a sweetener with high sweetness, and attains the object by establishing a film-shaped sweet composition comprising sucralose and one or more polysaccharides selected from the group consisting of homo- and hetero-saccharides.... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20070092601 - Mushroom wine: The present application discloses a process for making mushroom wine.... Agent: Jhk Law

20070092602 - Novel stabilized liquid yeast preparation, a method for producing the same, and the use thereof: The present invention relates to a novel stabilized liquid yeast preparation which contains a polyhydroxy compound, preferably glycerol, and a gum, comprising carob, guar, tragacanth, arabic or xanthan gum, preferably xanthan gum. The invention also relates to a method for producing said preparation as well as the use of the... Agent: Nutter Mcclennen & Fish LLP

20070092603 - Methods of incoporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared: Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control their reaction until a time during baking, wherein the encapsulated chemical leavening agents at least partially leaven the dough... Agent: Arlene L. Hornilla General Mills

20070092604 - Enzymatic treatment process for cereal grains: An enzymatic treatment process for cereal grains is presented. A cereal grain having at least one layer surrounding an endosperm core is provided. The cereal grain is exposed to a mixture comprising water and at least one enzyme. The exposure time is sufficient to allow the mixture to penetrate through... Agent: Joy L Bryant, P.C.

20070092605 - Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product: Processes for producing dairy products. A fermented dairy product, of the type where, during one of the steps of the production process, a milk mixture is seeded with one or more strains of lactic acid bacteria. Before the seeding step, the milk mixture is treated with a treatment gas containing... Agent: Air Liquide

20070092606 - Method for attaching a draw string to an infusion bag automatically: A method for automatically attaching a draw string to an infusion bag, in which the draw string surrounds the infusion bag.... Agent: Pandiscio & Pandiscio

20070092607 - Barrier layer based on polyol: A foodstuff comprising at least two components separated by a barrier layer, the barrier layer being a film of a polyol, polyol derivative or mixture thereof and a method for manufacturing such a foodstuff. The method comprises applying a polyol, a polyol derivative or mixture thereof to at least part... Agent: Fitzpatrick Cella Harper & Scinto

20070092608 - Disposable packaging for a ready-made food product: Disposable packaging, comprising a container that defines a main compartment and at least an additional compartment. The container is bowl-shaped and is closed on the upper side by a film, or by a cover, in order to prevent the main food component contained inside the main compartment from coming out.... Agent: David A. Guerra International Patent Group, LLC

20070092609 - Food container: A reheatable container for food items includes an annular body portion having a large, centrally positioned, opening surrounded by a generally planar flange. A generally circular disk covers the opening and is supported by the planar flange. The upper edge structure of the body portion includes a generally planar sealing... Agent: Buchanan, Ingersoll & Rooney PC

20070092610 - Multicomponent package: The invention is directed to a multicomponent package having an upper and lower component that are releasably attached to each other and wherein one of either the upper or lower component has high oxygen barrier properties and the other component has low oxygen barrier properties. In one embodiment, one of... Agent: Alston & Bird LLP

20070092611 - Container for sliced and fluffed food products: A food package for sliced food products to be maintained with a fluffed appearance, the package including a rigid base member forming a compartment for receiving the food product and a rigid lid sealed to the compartment. Advantageously, the base member includes a bottom wall and side wall portions that... Agent: Fitch Even Tabin & Flannery

20070092612 - Container with preapplied applique: A container having a preapplied appliqué, the appliqué being applied at a time that is significantly prior to the time of consumption. The appliqué may be an edible appliqué. The appliqué is applied to a portion of the container, such as to the rim of the container. The appliqué may... Agent: Dorsey & Whitney LLP Intellectual Property Department

20070092613 - Method of roasted coffee beans treatment and steam-treated roasted coffee beans: A method of roasted coffee beans treatment capable of reducing acidity component of the roasted coffee beans, improving the extraction ratio thereof and drawing out superior flavor originating from coffee and steam treated roasted coffee beans using the method. In the method of roasted coffee beans treatment, a steam treatment... Agent: Fulbright & Jaworski, LLP

20070092614 - Method and apparatus for making bakery products: The invention provides a method of marking bakery products including the steps of: mixing a bakery dough to make a bakery product; applying an ink to the bakery dough and baking the bakery dough to make the bakery product. The ink has a sufficiently low surface tension to prevent beading... Agent: Dilworth & Barrese

20070092615 - Container rim attachment with pre-applied applique: A container rim attachment has a pre-applied appliqué. The container rim attachment comprises a carrier with an outer surface and a rim-receiving recess. An attractant appliqué is applied to the outer surface of the carrier such that there is an adherence between the appliqué and the outer surface. The adherence... Agent: Dorsey & Whitney LLP Intellectual Property Department

20070092616 - Puffed snack products and processes for producing the same: The present disclosure generally relates to high protein puffed snack products including vegetable protein materials and a non-vegetable protein materials and processes for making high protein puffed snack products. More particularly, the present disclosure relates to high protein puffed snack products including soy protein materials and protein from meat, meat... Agent: James L. Cordek Solae, LLC

20070092617 - Apparatus for use in making ruminant feedstuff: A system for use in making a ruminant feedstuff comprises a blender configured to receive a stoichiometric mixture of a fatty acid and a calcium oxide. A pump operably connected to the blender pumps the mixture from the blender. At least two mixing chambers are arranged in parallel, wherein at... Agent: Knobbe Martens Olson & Bear LLP

20070092618 - Food handling methods: An improved food handling method for maintaining a hot food item at a desired temperature, the method comprising the steps of monitoring the heat load applied to at least a portion of a food support surface (3) using at least one temperature sensor associated with the food support surface and... Agent: Sterne, Kessler, Goldstein & Fox P.l.l.c.

20070092619 - Leavened snack products and processes for producing the same: The present disclosure generally relates to high protein leavened snack products including vegetable protein material and a non-vegetable protein material and processes for making high protein leavened snack products. More particularly, the present disclosure relates to high protein leavened snack products including soy protein materials and protein from meat, meat... Agent: Solae, LLC

20070092620 - Production of low calorie, extruded, expanded foods having a high fiber content: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch... Agent: Hollander Law Firm, P.L.C

20070092621 - Method and apparatus for manufacturing noodles for cold noodle dish through extrusion: Disclosed herein are a method of and an apparatus for manufacturing cold noodles exhibiting the thin and chewy texture unique to fresh noodles, in a continuous manner through extrusion, by which the extruded noodle strips can be prevented from undergoing puffing, weight deviation and agglomeration, so as to increase the... Agent: Medlen & Carroll, LLP

20070092622 - Composition containing pectin ester: Disclosed is a skin-protecting alkalinity-controlling composition comprising propylene glycol pectin having a degree of esterification in the range from about 30% to about 100%.... Agent: David M. Goodrich, Esq. J.m. Huber Corporation

20070092623 - Food products containing a fruit component: A fruit juice-containing food product containing following components (a) and (b) in addition to a fruit component and a base having sweetness; and a method for reinforcing a flavor of a fruit juice-containing food product. (a) one or more refreshing feeling substances selected from the group consisting of menthol, menthone,... Agent: Mcdermott Will & Emery LLP

20070092624 - Bottled beverage: A packaged beverage of pH 2 to 6 with a green tea extract mixed therein, comprising the following ingredients (A) to (E) (A) from 0.01 to 1.0 wt % of non-polymer catechins, (B) quinic acid or a salt thereof, (C) from 0.0001 to 15 wt % of a sweetener, (D)... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070092625 - Acidic protein food or drink and material thereof: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem... Agent: Wenderoth, Lind & Ponack, L.L.P.

20070092626 - Non-settling fruit beverages and methods of making non-settling fruit beverages: The present invention relates to non-settling fruit beverages (e.g., smoothies), including processes for making non-settling fruit beverages. In particular, the present invention provides processes for making storable non-settling fruit beverages.... Agent: Medlen & Carroll, LLP

20070092628 - Aseptic liquid non dairy creamer: Provided are compositions for a pourable creamer suitable for aspetic packaging comprising fat, emulsifiers, non-reducing sugars, and gums. The aspectically packaged creamer can be stably stored at ambient temperature for at least 6 months and at referigerated temperatures for at least 1 year.... Agent: Hodgson Russ LLP

20070092627 - Tropicalizing agent, and methods for making and using the same: A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in... Agent: Bell, Boyd & Lloyd LLP

20070092629 - Quinoa protein concentrate, production and functionality: The present invention relates to a new source of high quality plant protein, termed, “quinoa protein concentrate (QPC)”, which contains at least about 50 wt % protein which is food-grade and/or pharmaceutical-grade and methods of preparing such protein concentrates as well as starch, oil, and fiber from quinoa grain. The... Agent: Greenlee Winner And Sullivan P C

20070092630 - Cross-linkable soy protein compositions and emulsified meat products including the same: Cross-linkable soy protein compositions and emulsified meat products including cross-linked soy protein compositions prepared from the cross-linkable soy protein compositions are disclosed. Specifically, the cross-linkable soy protein compositions comprise a soy protein product and a cross-linking compound. Once cross-linked, the cross-linkable soy protein compositions form cross-linked soy protein compositions that... Agent: Solae, LLC

20070092631 - Composition and foods for lowering glycemic index: A composition for lowering a glycemic index (GI value) of a food or feed, comprising a Cyamopsis tetragonolobus bean protein and a degraded galactomannan; a low-glycemic index food comprising polygalactosyl mannose and gliadin and glutenin in a specified ratio; a low-glycemic index food comprising polygalactose and/or a polygalactose derivative and... Agent: Birch Stewart Kolasch & Birch

20070092633 - Soy protein product with a high sterol and tocopherol content and process for its manufacture: Soy protein products, such as soy protein isolates and soy protein concentrates, and processes for producing the same are disclosed. The soy protein products are produced from a partially defatted soybean starting material without the use of hexane or other organic solvents. The soy protein products have a high sterol... Agent: Solae, LLC

20070092632 - Ultra high pressure modified proteins and uses thereof: The present invention is a method for increasing the digestibility of a food protein by subjecting the food protein to a single-cycle of ultra high pressure. Food proteins of the instant invention find application in nutraceutical, nutritional food, nutritional product or dietary supplement compositions for providing a protein source to... Agent: Jane Massey Licata Licata & Tyrrell P.C.

20070087082 - Method for producing fermented milk containing angiotensin converting enzyme inhibitory peptide and method for producing whey: There are disclosed methods for producing fermented milk and whey that enable effective production in high yield of fermented milk and whey having high content of an ACEI peptide that is highly safe and applicable to pharmaceuticals, functional foods, health foods, and the like. The methods are: a method including... Agent: Darby & Darby P.C.

20070087083 - Tea bag cozy: An infusion system for processing a brewing material includes a pouch configured to contain a brewing material, a sealable packet configured to house the pouch, and an attachment member coupled with the pouch and the packet.... Agent: Townsend And Townsend And Crew, LLP

20070087084 - Low-calorie food bar: A low-calorie nutrition energy food bar with high fiber and reduced sugar alcohol contents, which have excellent flavor and multi-texture properties, is provided. The food bar has less than 110 Cal/28 g serving, and includes a core component comprising, as a unitary matrix, protein crisps, caramel, water-soluble dietary fiber, and... Agent: Fitch Even Tabin & Flannery

20070087085 - Protein-containing food product and coating for a food product and method of making same: A composition comprising about 10-65 weight % of a protein particulate material, about 35-90 weight % of a lipid-containing material, and no more than small amounts of an emulsifier, can be used as a coating composition for a food product, or as an ingredient in a coating composition for a... Agent: Jones Day

20070087089 - Bacon package and foam stiffner for use therein: A bacon package has a stiffener sheet formed of plastic having an inner layer of foam polystyrene and solid films of polystyrene on opposite sides of the foam layer and coextruded therewith to form a web. The web of coextruded plastic is fed through an embossing station which forms an... Agent: Emch, Schaffer, Schaub & Porcello Co

20070087087 - Insulated logistic container and delivery system using such insulated container: An insulated logistic container includes an outer case, an inner case defining a receiving space for holding articles and being located in the outer case, an insulating material disposed in an insulation space formed between the outer and the inner case, and a top cover pivotally connected to a top... Agent: Birch Stewart Kolasch & Birch

20070087086 - Method for producing potato products: The present invention relates to methods for producing vacuum packed pre-boiled potato products treated with a starch-degrading enzyme. The invention also relates to vacuum packed pre-boiled potato products obtained by the methods of the present invention.... Agent: Novozymes North America, Inc.

20070087088 - Method of packaging a product, a package, particularly containing coffee, and a packaging machine: A package, in particular containing coffee, includes a bag (12) having a peelable seal (16) at a first end thereof, which is located at the top of the package (10). A packaging machine includes a device for forming a bag and a device for turning the bag or the final... Agent: Fitch Even Tabin & Flannery

20070087090 - Elevated microwave heating construct: Various blanks and constructs formed therefrom are provided. The various constructs include features for supporting a food item at an elevated position to enhance the heating, browning, and/or crisping of the food item in a microwave oven.... Agent: Womble Carlyle Sandridge & Rice, PLLC

20070087091 - Kit and method for providing a freshly ground flavoring to food products: The present invention generally relates to providing a freshly ground flavoring to shelf-stable ready-to-eat food products. In one aspect, a flavoring pellet is ground into a particulate flavoring and applied to a food product to freshly season the food product. The food product can optionally be heated before or after... Agent: Carstens & Cahoon, LLP

20070087092 - Method for providing a freshly ground flavoring to food products: The present invention generally relates to providing a freshly ground flavoring having one or more non-natural components to a food. In one aspect, an engineered flavoring pellet is ground into a particulate flavoring and applied to a food to freshly season the food. There is a relatively short temporal relationship... Agent: Carstens & Cahoon, LLP

20070087093 - Antimicrobial salt solutions for food safety applications: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines... Agent: Perkins Coie LLP/cargill, Inc.

20070087094 - Process for improving the durability of, and/or stabilizing, microbially perishable products: The present invention relates to a process for improving the durability of, and/or stabilizing, microbially perishable products, in which, during the process for preparing, processing or packaging the products, their surfaces and/or their environment, in particular the environmental air and/or the surfaces of the utensils or other materials which come... Agent: Dann, Dorfman, Herrell & Skillman

20070087095 - Printing process with edible inks: An edible ink with a viscosity of about 2000 to about 16000 cp at 25° C.... Agent: Fish & Richardson P.C.

20070087096 - Packaging material and method for microwave and steam cooking of food products: A packaging device allowing for the distribution, storage and cooking of various food products, such as perishable or frozen food product(s). The packaging device includes a plurality of micro-perforations that may promote the extended shelf-life of the perishable food product and the maintenance of the quality of the perishable food... Agent: Whiteford, Taylor & Preston, LLP Attn: Gregory M Stone

20070087097 - Rice bran flour and method of making thereof: This invention discloses a method for making rice bran flour by treating rice bran under high pressure and high temperature for a long period of time in two separate steps, the method comprising: husking and grinding the rice, then collecting the rice bran; inactivating the lipase of the rice bran;... Agent: Pai Patent & Trademark Law Firm

20070087098 - Reduction of oil and off-flavors in citrus juice by direct steam heating and flash cooling: A method for direct steam pasteurization and de-oiling of citrus juice, and more particularly, orange juice, is provided. In a further embodiment, a method for direct steam pasteurization and flash cooling of citrus juice is provided. The method removes certain undesired flavor components and retains certain desired flavor components and... Agent: Banner & Witcoff, Ltd. And Attorneys For Pepsico

20070087099 - Apparatus for making a food product: Confectionery, such as a tart and pie, is sequentially made. A generally rectangular mold is filled with food dough. The food dough is baked and taken out of the mold. The food dough is cut and divided in a zigzag pattern into generally triangularly-shaped food dough, so that a tart... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20070087100 - Apparatus and method for making multiple component confectionery product: An apparatus and method are provided for producing a multiple component confectionery product. The apparatus includes an outer passageway concentrically disposed about an inner passageway, the passageways having a common exit port. The outer passageway has an outer diameter, the apparatus further including an outlet member surrounding the outer passageway,... Agent: Bell, Boyd & Lloyd LLP

20070087102 - Partial fat replacement in flat bread: This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is accomplished by partial replacement with starch-based particulate fat mimetics. In one embodiment, a reduced-fat flat bread is prepared from a dough comprising,... Agent: Fitch Even Tabin & Flannery

20070087101 - Soy-fortified corn dough and tortillas: A method for producing a soy and corn dough mass is disclosed, the soy and corn dough mass comprising hydrated cracked corn and soy. The soy component of the soy and corn dough mass can be hydrated soy or non-hydrated soy. In one embodiment, both non-hydrated and hydrated soy can... Agent: Patterson, Thuente, Skaar & Christensen, P.A.

20070087103 - Acidified milk products containing pectin: Disclosed is a milk beverage comprising: a pectin extracted from a citrus source, the pectin having: (1) a degree of esterification in range of 55% to 65%, and (2) calcium sensitivity index between 10 and 30; wherein the pH of the milk beverage is between 4.3 to 4.5.... Agent: David M. Goodrich, Esq. J. M. Huber Corporation

20070087104 - Microemulsions for use in food and beverage products: Oil-in-water microemulsions which can be used to incorporate lipophilic water-insoluble materials, such as beta-carotene, into food and beverage compositions are disclosed. The microemulsions utilize a ternary food grade emulsifier system which incorporates a low HLB emulsifier, a medium HLB emulsifier, and a high HLB emulsifier. The microemulsions of the present... Agent: Frost Brown Todd, LLC

20070087106 - Method of producing a baked egg based foodstuff and the products thereof: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates... Agent: Westman Champlin & Kelly, P.A.

20070087105 - Method of producing a deep fried egg based foodstuff and the products thereof: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates... Agent: Westman Champlin & Kelly, P.A.

20070087107 - Food products containing legume products and processes for producing the food products: Food products containing legume products, as well as processes for producing the food products are disclosed.... Agent: Archer Daniels Midland Company

20070087108 - Garcinia mangostana l. enhanced animal food product: The present invention advances prior art animal food products by providing an animal food product formulated with Garicinia mangostana L., or Mangosteen fruit, from the Mangosteen plant. The addition of Mangosteen to the animal food product of the present invention serves to provide significant health advantages not found in prior... Agent: Jarod R. Marrott Kirton & Mcconkie

20070087110 - Method and apparatus for making long-sliced potato chips: A method of making long-sliced deep-fried potato chips from whole, raw potatoes having an elongate shape and an apparatus for performing the method; the method comprising providing a horizontally elongated mesh strainer in a vat holding a bath of cooking oil and heating the cooking oil to a pre-selected frying... Agent: Senniger Powers

20070087109 - Protein enriched mashed potato product and process: This protein enriched mashed potato product and process employs a soybean protein that has had the beany flavors and odors naturally removed while retaining all of the beneficial characteristics normally associated with the soybean. The soy protein is then incorporated completely and evenly into mashed potatoes resulting in a product... Agent: Curtis V Harr

20070087111 - Meat treatment systems and methods: The present invention relates to the use of carbon monoxide as a process aid to reduce the curing time of ground beef. Ground beef must presently go through a curing stage of 24 hours to 8 days for the oxymyoglobin to transform to deoxymyoglobin, which presents a desirable purple color... Agent: Cargill, Incorporated

20070087112 - Food impurity identifier: A method of providing a consumer of a food product with data regarding food impurities found therein. The method includes providing an analyzer for the food product while providing food impurity concentration data of the food product. The food product is labeled with the identifier which is associated with the... Agent: Malcolm B. Wittenberg

20070082085 - Compositions and methods for reducing food intake and controlling weight: Ingestible compositions for weight management having an soluble anionic fiber and a multivalent cation and an in vitro gel strength of from about 2000 to about 3000 cps. Methods of weight management and caloric reduction by orally administering the ingestible compositions are included.... Agent: Philip S. Johnson Johnson & Johnson

20070082084 - Methods for weight management: Methods for weight management by ingesting or orally administering ingestible compositions between meals. The compositions include viscosity building fibers and have between about 25 to about 95 kcal per serving The ingestible composition can provide an SE from about 1.0 to about 3.0.... Agent: Philip S. Johnson Johnson & Johnson

20070082086 - Process for preparing concentrated milk protein ingredient and processed cheese made thererfrom: Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade... Agent: Knobbe Martens Olson & Bear LLP

20070082087 - Fermented milk products containing bifidobacterium longum and isomalto oligosaccharide and the process for producing the same: A fermented milk product containing Bifidobacterium longum and isomalto oligosaccharide is fermented by Bifidobacterium longum, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilus, and added isomalto oligosaccharide to promote the growth Bifidobacterium longum and to be the sweetener of the product. The process for producing the fermented milk product comprises adding... Agent: Hdsl

20070082088 - Fermented food: The present invention provides a novel fermented food obtainable by fermenting sprouted brown rice, or sprouted brown rice and soybeans, with a Rhizopus mold. Like the conventional tempeh (soybean tempeh), the fermented food of the present invention does not have a strong smell or stickiness, and it retains its cake-like... Agent: Birch Stewart Kolasch & Birch

20070082089 - Vitamin containing pet food compositions: Pet food comprising 25-hydroxycholecalciferol and, optionally, vitamin D3 may find use for treatment and prevention of joint diseases, especially osteochondrosis, degenerative arthritis or arthropathy in pets, especially large dogs.... Agent: Nixon & Vanderhye, PC

20070082090 - Cooked food preparation: A method of glazing food post-cooking comprises the agitation of a hot, freshly-cooked foodstuff in a sealed container containing a seasoning mixture comprising seasonings and a granular, edible substance that, at the temperature of the cooked foodstuff, will form a continuous coating on the foodstuff, which coating is no longer... Agent: Curatolo Sidoti Co., Lpa

20070082091 - Pizza sandwich: A food item comprises a first bread layer which comprises a first side and a second side. A second bread layer is provided which comprises a first side and a second side wherein at least one of said first side of the first bread layer and the second side of... Agent: Foley & Lardner LLP

20070082092 - Whole grain products made with whole grain durum wheat: Whole grain baked products and mixes comprising milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of... Agent: John A. O'toole , Attorney General Mills

20070082093 - Method for preparing film coatings and film coating: The disclosure pertains to a method for preparing a protein-based film wherein modified protein containing free sulfhydryl groups is added to a solution containing protein and the free sulfhydryl groups cause an interchange reaction wherein disulfide bonds will be formed between proteins to form a film structure to coat a... Agent: Fay Sharpe LLP

20070082094 - Coated food compositions and related methods of preparation: Coated food compositions and related methods as can be used to provide protection and stability against degradation.... Agent: Reinhart Boerner Van Deuren S.c. Attn: Linda Kasulke, Docket Coordinator

20070082095 - Non-sour, unpasteurized, microbiologically-stable food compositions with reduced salt content and methods of producing: Low pH, microbiologically stable, unpasteurized food compositions with reduced sourness and reduced salt content and methods of making same are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition, and/or addition of edible inorganic acids... Agent: Fitch Even Tabin & Flannery

20070082096 - Reusable container and method for retorting flexible packages containing foodstuff: Method for retorting flexible packages containing foodstuff comprising retorting the flexible packages containing foodstuff in reusable, hermetically resealable, rigid retort containers. A retort container comprises a body portion including a base and outer side walls extending from the base to a mouth portion defining an opening and a resealable lid... Agent: Sutherland Asbill & Brennan LLP

20070082097 - Method and apparatus for cooking particulate food material: An apparatus and method of cooking particulate food material includes circulating particulate food material in a heated cooking solution within a cooking tank. The cooking solution is heated by continuously injecting steam into the cooking tank to cook the particulate solution. Additional cooking solution is added to the cooking tank... Agent: Spyros J. Lazaris Sidley Austin Brown & Wood LLP

20070082098 - Blender for ingredients into soft-serve freezer products: An assembly is mounted to a soft serve confection freezer. It includes a set of modules in a circular array and separately replaceable in a magazine. Each module supports a container storing a dry food ingredient in particulate form, and has a motor driven product impeller for controlled discharge of... Agent: Woodard, Emhardt, Moriarty, Mcnett & Henry LLP

20070082100 - Bottle pasteurizer and method: An improved method and apparatus for pasteurizing filled food containers having contents to be pasteurized includes spraying a heat transfer fluid onto the containers. As the contents increase in temperature, the flow rate of heat transfer fluid is decreased. The heat transfer fluid is at least about 20° F. hotter... Agent: Pepsico, Inc. C/o Goodwin Procter LLP

20070082099 - Thermal food transport containers and methods of manufacturing the same: Thermal food transport containers and methods of manufacturing the same are disclosed. A disclosed example process for the production of a thermal food transport container or a thermal tray comprises, molding an inside or an outside wall in a first mold from an integral hard foam reaction mixture and at... Agent: Hanley, Flight & Zimmerman, LLC

20070082101 - Method for stably flavoring drinks: The invention concerns a method for stably flavouring drinks by means of solid, solvent-inert, particulate carrier materials loaded with flavouring agents having a large specific surface in which inorganic silicon, aluminium and/or carbon-containing compounds from the group comprising silicates, aluminium oxides and activated carbons, which optionally contain portions of water,... Agent: Cook, Alex, Mcfarron, Manzo, Cummings & Mehler Ltd

20070082104 - Functional sugar replacement: The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health... Agent: Lahive & Cockfield, LLP

20070082105 - Polysaccharide sweetener compounds, process for manufacture, and method of selecting components for polysaccharide sweetener compounds based on user specific sweetener applications: A polysaccharide sweetener compound is obtained via a process of cycloelimination of a macromolecule, for example, a glycoside, chemoselective promiscuous ligation of a constituent disaccharide fraction derived from the macromolecule with a base monosaccharide, such as fructose, and cycloaddition of the base monosaccharide with the constituent disaccharide fraction. Subsequent addition... Agent: Malloy & Malloy, P.A.

20070082103 - Process for manufacturing a sweetner and use thereof: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.... Agent: Birch Stewart Kolasch & Birch

20070082102 - Sweetner and use: Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglycosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transferred to the fructose-terminated oligosaccharides. The sweeteners are purified to not less than 98%... Agent: Birch Stewart Kolasch & Birch

20070082106 - Use of erythritol and d-tagatose in diet or reduced-calorie beverages and food products: A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a reduced-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in reduced-calorie frozen carbonated beverages. Preferably, the... Agent: Goodwin Procter L.l.p

20070082107 - Compositions and methods for reducing food intake and controlling weight: Compositions and methods for reducing weight, improving weight loss and for providing satiety are provided. Such compositions include at least one soluble anionic fiber and at least one monovalent cation.... Agent: Philip S. Johnson Johnson & Johnson

20070082108 - Methods for reducing calorie intake: Methods of reducing calorie are disclosed. The methods include ingestible compositions having at least one soluble anionic fiber from about 0.25 g to about 5.0 g per serving, optionally in the presence of an effective amount of a cation. The fiber and optional cation componentscan be consumed together or separately.... Agent: Philip S. Johnson Johnson & Johnson

20070082109 - Slowly digestible starch-containing foodstuffs: The invention relates to slowly digestible starch-containing foodstuffs, such as cereals and snacks, while a substantial percentage of the starch phase of starch-containing foodstuffs is transformed into a slowly digestible form in situ during foodstuff manufacture by modifying the method typical for the respective foodstuff, and if necessary, the recipe.... Agent: Bachman & Lapointe, P.C.

20070082112 - Edible oils and methods of making edible oils: Edible oil blends are provided which have one or more of a desired linolenic acid content, a desired linolenic acid content, a desired saturated fatty acid content, a desired polyunsaturated fatty acid content, and/or a desired oleic acid content. Edible oil blends which are virtually trans free are also provided.... Agent: Mcandrews Held & Malloy, Ltd

20070082110 - Food product kit: The invention provides a kit for preparing salads comprising at least one cooked ingredient and at least one fruit, vegetable or cereal product, wherein the kit comprises a cooking composition comprising less than 40% wt of fat and flavouring agents in an amount of from 5 to 100% by weight,... Agent: Unilever Intellectual Property Group

20070082111 - Stabilisation of polyunsaturated fatty acid (pufa) ester concentrates: A method stabilising ethyl ester concentrates of polyunsaturated fatty acids by adding to the concentrate a mixture of rosemary or sage extract, ascorbyl palmitate and tocopherols before a standard deodorisation process and crystallization inhibitor before or after the deodorization process, the concentrates thus obtained and their use in food applications.... Agent: Stephen M. Haracz Bryan Cave

20070082113 - Emulsion comprising a nut paste: A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a... Agent: Unilever Intellectual Property Group

20070082115 - Methods for inducing satiety, reducing food intake and reducing weight: Methods for inducing satiety, reducing food intake, and reducing weight in an animal by ingesting at least one soluble anionic fiber in the presence of a milk source.... Agent: Philip S. Johnson Johnson & Johnson

20070082114 - Methods for reducing weight: A method of reducing body weight, the method by orally administering a fluid ingestible composition at regular intervals, the fluid ingestible composition having water, about 0.5 g to about 3.0 g of a soluble anionic fiber and participating in an exercise program.... Agent: Philip S. Johnson Johnson & Johnson

20070082116 - High milk solid chocolate composition: The present invention provides a more nutritious milk chocolate composition. The milk chocolate composition contains greater than 40% natural milk solids by weight. Method for preparing the milk chocolate composition is also provided. In another embodiment, the invention provides a reduced-sugar milk chocolate composition containing greater than 40% natural milk... Agent: Hoffmann & Baron, LLP

20070082117 - Method for producing fish food, and fish food obtained using this method: A method for producing fish food, which method comprises the following steps, to be performed in suitable sequence, of: providing porous dry grains with open structure, which grains comprise vegetable ingredients and/or animal ingredients; providing a mixture consisting of a mass of finely ground fresh or live fish food; impregnating... Agent: The Webb Law Firm, P.C.

20070082118 - Enhancing clarity and/or stability properties of protein-containing liquids and gels: The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of... Agent: Knobbe Martens Olson & Bear LLP

20070082119 - Cake mixture: The present invention relates to a refrigerated fluid cake mixture that is suitable for making cakes of chocolate fondant type. The cake mixture according to the present invention is characterized by the use of fat in the form of discrete particles of fat that are solid at room temperature, distributed... Agent: Bell, Boyd & Lloyd LLP

20070077330 - Chinese fortune cookie made of chewing-gum: The present invention discloses a dough-free Chinese fortune cookie that comprises a paper note at least partially encapsulated within a chewing gum. The invention also discloses a method of manufacturing a dough-free Chinese fortune cookie, comprising the steps of obtaining a chewing gum and a paper note and at least... Agent: Bruce E. Lilling Lilling & Lilling PLLC

20070077331 - Cooling compositions: This description provides cooling compositions that deliver a prolonged physiological cooling sensation to the skin or a mucous membrane. The cooling compositions may be present alone or in product such as a chewing gum or a confection. The cooling compositions comprise a menthyl ester and a second cooling agent, which... Agent: Hoffmann & Baron, LLP

20070077332 - Fresh cheese products containing biogenerated flavor components and methods for producing: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or... Agent: Fitch Even Tabin & Flannery

20070077333 - Process for producing protein hydrolysate and protein hydrolysate: It is intended to provide a process for producing a highly safe seasoning by highly decomposing meat or a bone residue remaining after taking meat (in particular, chicken meat, chicken bone or culled chicken) with enzymes. It is also intended to utilize nitrogen at an elevated ratio compared with the... Agent: Wenderoth, Lind & Ponack, L.L.P.

20070077334 - Processes for coating an animal feed to obtain coated animal feed products: A process of coating an animal feed to obtain a coated animal feed product is provided. The process includes the step of applying a first coating to the animal feed, wherein the first coating comprises at least 20% by weight of sugar selected from the group consisting of monosaccharide, disaccharide,... Agent: Crutsinger & Booth

20070077335 - Process for preparing microwavable vegetables: The present invention is directed to a process for making microwavable vegetables. The vegetables are blanched to have a hardness factor of about 10 to 30 kg force. The packaged microwavable vegetables are mixed with sauce and maintain good textural, visual and taste characteristics for about 1 to 2 months... Agent: Unilever Intellectual Property Group

20070077336 - Mechanical deboning of meat from animals: An apparatus and a process for extracting beef, pork or lamb meat from crushed and dismembered beef, pork or lamb pieces is provided. The extracting method is based on mechanical separation utilizing heated water spray within a rotating drum assembly for removal and separation of meat from bone and collagen.... Agent: John B. Hardaway, Iii Nexsen Pruet, LLC

20070077337 - Process for the preparation of instant soup mix from indian dill (anethum sowa): The present invention relates to a process for the preparation of instant soup mix from Indian dill (Anethum Sowa) and the soup mix has good anti-oxidant properties to the extent as shown by the values of phenol content mg/g 4.5 with reducing power of 870 U/g.... Agent: Edwards & Angell, LLP

20070077338 - Device and method for cooking food on a grill: The present invention relates to a device and a method for cooking food on a grill having opposed upper and lower platens wherein a gap spacing between the platens is adjusted in an initial stage and in subsequent stages of the cooking time for the meat. The method includes causing... Agent: Ryndak & Suri LLP

20070077339 - Process for manufacturing a polysaccharide sweetener compound: A method of forming a compound such as a polysaccharide sweetener compound is obtained via a process of cycloelimination of a macromolecule, for example, a glycoside, chemoselective promiscuous ligation of a first component constituent such as a constituent disaccharide fraction derived from the macromolecule with a second component such as... Agent: Malloy & Malloy, P.A. Historic Coral Way

20070077340 - Method for producing frozen oden: The purpose of the present invention is to provide a method for producing a frozen Oden, which has a good taste after heating, and which is not required to be constantly boiled, such as, at a convenience store, and can be subsequently heated quickly in response to an order to... Agent: Mark D. Saralino (general) Renner, Otto, Boisselle & Sklar, LLP

20070077341 - Use of polyol esters of fatty acids in aerated frozen confection with improved nutritional attributes: A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with improved nutritional attributes is provided. This frozen confection includes fat, sweetener, non-fat milk solids, water, and a particular emulsifier of a propylene glycol monoester of a fatty acid.... Agent: Winston & Strawn LLP Patent Department

20070077342 - High moisture, low fat cream cheese with maintained product quality and method for making same: The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey... Agent: Fitch Even Tabin & Flannery

20070077343 - Process of concentrating tea and/or herbal aroma and beverages or flavors using the resulting concentrated aroma: The present invention relates to a process for preparing concentrated tea and herbal aromas by specific treatment using tea and herb materials as a starting material and to a process of preparing a perfumery composition or a beverage by adding the resulting concentrated tea and/or herbal aroma component that is... Agent: International Flavors & Fragrances Inc.

20070077344 - Method for making reduced fat potato chips: A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a... Agent: Carstens & Cahoon, LLP

20070077345 - High-protein soy-wheat crisps: High-protein food products are provided, made primarily from soy protein. The products contain at least one additional protein, and can be made by extrusion.... Agent: Kirkpatrick & Lockhart Preston Gates Ellis LLP Henry W. Oliver Building